Question

Why is food semi cooked when cooked in ordinary kettles at high altitudes

Answer 1

we know that evaporation is a surface phenomenon is a surface area is increased rate of evaporation increases for example while putting clothes for dry cough is spread them out

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Answer 2

At higher altitudes cooking food is difficult because atmospheric pressure is low and thus lower boiling point. That's why food remains semi-cooked. So, at a higher altitude, the food needs to be cooked for a longer time due to the lower in the boiling point of water.